Trinidad Coconut Sweet Bread Recipe – Easy & Festive Caribbean Loaf ( 7 steps)

There’s something truly magical about the aroma of warm coconut, spices, and dried fruits wafting through the kitchen—especially during the festive season! Trinidad Coconut Sweet Bread is a holiday favorite in many Caribbean homes, and once you taste it, you’ll see why. It’s rich, fragrant, and perfectly balanced between soft, slightly dense bread and a delightful sweetness that isn’t overpowering.

If you love coconut, warm spices, and a bread that’s as good with a cup of tea as it is on its own, this recipe is for you! And trust me, once you bake this, it won’t last long. So, let’s get started!

Why You’ll Love This Trinidad Coconut Sweet Bread

• Bursting with coconut flavor – Freshly grated coconut gives this bread its signature taste
• Perfectly spiced – Nutmeg, cinnamon, and vanilla bring warmth and depth
• Loaded with dried fruit – Raisins, currants, or mixed peel add a pop of sweetness
• Great for the holidays – A classic Christmas treat, but delicious year-round
• Easy to make – No yeast required

What Does Trinidad Coconut Sweet Bread Taste Like?

Imagine a loaf that’s slightly dense, yet moist, with a delightful chew from the grated coconut and bursts of sweetness from dried fruit. The subtle warmth of nutmeg and cinnamon makes it taste cozy and nostalgic—like a warm hug in every slice. It’s not overly sweet, which makes it perfect for breakfast, an afternoon snack, or even alongside some cheese for a savory contrast.

Ingredients for Trinidad Coconut Sweet Bread

Dry Ingredients

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg

Wet Ingredients

• 1 cup freshly grated coconut (or unsweetened shredded coconut)
• ½ cup unsalted butter, softened
• 1 cup evaporated milk (or coconut milk for extra richness)
• 1 teaspoon vanilla extract
• 1 large egg

Add-ins (for extra flavor and texture!)

• ½ cup raisins or currants
• ¼ cup mixed peel (optional)
• ¼ cup chopped cherries (optional)

For Topping (Optional but Recommended!)

• 2 tablespoons sugar mixed with 1 tablespoon water for a light glaze
• ¼ cup shredded coconut to sprinkle on top

Tools You’ll Need for Trinidad Coconut Sweet Bread.

• Mixing bowls
• Hand or stand mixer (optional, but helps with creaming butter)
• Wooden spoon or spatula
• Loaf pan (9×5 inch)
• Grater (if using fresh coconut)
• Measuring cups and spoons

How to Make Trinidad Coconut Sweet Bread

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and lightly flour your loaf pan to prevent sticking.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. This ensures an even distribution of the flavors.

3. Add Coconut and Fruits

Stir in the grated coconut, raisins, and mixed peel. Tossing them in the dry ingredients helps prevent them from sinking to the bottom when baking.

4. Cream Butter and Combine Wet Ingredients

In another bowl, cream the butter until light and fluffy. Beat in the egg, then add the vanilla and evaporated milk. Mix until well combined.

5. Combine Wet and Dry Mixtures

Gradually fold the wet ingredients into the dry ingredients. Stir gently—don’t overmix, as this can make the bread too dense. The batter should be thick but not overly dry.

6. Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. If you like, sprinkle some shredded coconut on top for extra texture. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Add a Sweet Glaze (Optional)

For a little extra shine, brush the warm bread with the sugar-water glaze right after removing it from the oven. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

What to Serve with Trinidad Coconut Sweet Bread

This bread is already a treat on its own, but here are a few ways to enjoy it even more

• With butter – A simple spread of butter melts beautifully into each slice
• Toasted – A quick toast makes it slightly crispy on the outside, warm and soft on the inside
• With cheese – Try it with a slice of sharp cheddar for a savory contrast
• With tea or coffee – Perfect for breakfast or an afternoon snack

Tips for Making the Best Trinidad Coconut Sweet Bread

• Use fresh coconut if possible – It gives the best flavor, but if unavailable, unsweetened shredded coconut works too
• Don’t overmix – Overworking the batter will make the bread too tough
• Check for doneness – Insert a toothpick in the center; if it comes out clean, your bread is done
• Customize your add-ins – Swap out raisins for cranberries or even add some chopped nuts

How to Store and Keep Fresh

• Room Temperature: Wrap in plastic wrap or foil and store for up to 3 days
• Refrigerator: Keeps well for up to 1 week in an airtight container
• Freezer: Freeze in slices for up to 3 months. Thaw at room temperature before serving

Frequently Asked Questions Trinidad Coconut Sweet Bread

1. Can I make this gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend

2. Can I use sweetened coconut instead of unsweetened?

You can, but it will make the bread sweeter. If using sweetened coconut, consider reducing the sugar slightly

3. Can I make this dairy-free?

Absolutely! Substitute evaporated milk with coconut milk and use dairy-free butter

4. Can I add nuts?

Yes! Chopped almonds, pecans, or walnuts add great crunch and flavor

Final Thoughts on This Festive Trinidad Coconut Sweet Bread

Whether it’s Christmas, a special gathering, or just a cozy day at home, this Trinidad Coconut Sweet Bread is a must-try! It’s easy to make, incredibly flavorful, and brings a little bit of the Caribbean into your kitchen. If you give this recipe a try, I’d love to hear how it turned out! Leave a comment, rate the recipe, or share your photos on Pinterest

Looking for more baked treats to try? Check out these delicious recipes

• Sweet Potato Cornbread – A moist, slightly sweet cornbread that pairs perfectly with any meal
• Sweet Blueberry Buttermilk Biscuits – Fluffy, buttery, and packed with juicy blueberries
• Homemade Pecan Pie Cobbler – A decadent dessert with a gooey pecan pie filling and a soft, biscuit-like topping

Trinidad Coconut Sweet Bread Happy baking! 😊🍞✨

Festive Trinidad Coconut Sweet Bread

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• Author: Poulef
• Total Time: 1 hour 5 minutes
• Yield: 8 1x
• Diet: Vegetarian

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Description

This Festive Trinidad Coconut Sweet Bread is a Caribbean classic, packed with rich coconut flavor, warm spices, and sweet dried fruit. It’s slightly dense yet moist, with a delightful chew and just the right amount of sweetness. Perfect for the holidays or any time you want a taste of the islands, this easy, no-yeast bread is great with butter, toasted, or even paired with cheese. The aroma alone will have everyone gathered in the kitchen!

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg

Wet Ingredients

• 1 cup freshly grated coconut (or unsweetened shredded coconut)
• ½ cup unsalted butter, softened
• 1 cup evaporated milk (or coconut milk for extra richness)
• 1 teaspoon vanilla extract
• 1 large egg

Add-ins

• ½ cup raisins or currants
• ¼ cup mixed peel (optional)
• ¼ cup chopped cherries (optional)

For Topping (Optional)

• 2 tablespoons sugar mixed with 1 tablespoon water (for glaze)
• ¼ cup shredded coconut for sprinkling

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Instructions

• Preheat & Prepare – Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
• Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
• Add Coconut & Fruit – Stir in the grated coconut, raisins, and mixed peel, ensuring they’re evenly coated with the dry ingredients.
• Cream Butter & Mix Wet Ingredients – In another bowl, beat the butter until fluffy, then mix in the egg, vanilla, and evaporated milk.
• Combine Wet & Dry – Gradually fold the wet mixture into the dry ingredients, stirring gently. The batter should be thick but not overly dry.
• Bake – Pour the batter into the prepared loaf pan, smooth the top, and sprinkle shredded coconut on top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Glaze & Cool – If using the glaze, brush it over the warm bread as soon as it comes out of the oven. Let cool for 10 minutes before transferring to a wire rack.
• Slice & Enjoy! Serve warm or at room temperature with butter, cheese, or tea.

Notes

• For best flavor, use freshly grated coconut, but unsweetened shredded coconut works well too.
• Customize it! Swap raisins for cranberries, add chopped nuts, or use coconut milk for extra richness.
• Storage – Store in an airtight container at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
• Gluten-Free Option – Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-Free Alternative – Use coconut milk instead of evaporated milk and a dairy-free butter substitute.

• Prep Time: 15
• Cook Time: 50
• Category: Baked Goods, Bread
• Method: Baking
• Cuisine: Caribbean, Trinidadian

Keywords: coconut sweet bread, Trinidad coconut bread, Caribbean coconut bread, coconut loaf, holiday sweet bread, festive coconut bread